All posts by angela

Spoon University: May 29, 2016

WC-Press-OmNomCT-06032016“This family-owned and operated American restaurant, Walrus + Carpenter, takes barbecue to the next level. The smell of slow cooked meats completely fill the room and the beer is constantly flowing. Although you could go there for dinner and have a barbecue platter, you absolutely need to go for brunch in order to have the chicken and waffles. Let me break this down for you: Chicken. Waffles. Sriracha Honey Butter. That dish hits all the flavors.”

Read more:  SpoonUniversity.com

Connecticut Magazine: May 19, 2016

WC-Press-CTMagazine-05192016“There are several options from the restaurant’s back-lot smoker like maple-bourbon baby back ribs, pit-smoked pork shoulder or jezebel spare ribs. You can also opt for larger meals designed to be split among the table like The Notorious P.I.G., which serves four and includes treasures like maple pork belly, andouille sausage and so much more. You definitely won’t be hungry when you’re done.”

Read more:  ConnecticutMag.com

CTbites: February 7, 2016

WC-Press-CTBites-02072016“This popular Bridgeport BBQ spot won launched an all pie dessert menu that’s sure to thrill sweetooths. Try their versions of classics like Key Lime Meringue Pie, or try their “Walrus Pie” that comes with bacon-chocolate chip cookie crust, bacon crumble, bacon candy, peanut butter ice cream, and chocolate!”

Read more: CTbites.com

Vacation Idea Magazine: February 1, 2016

WC-Press-VacationIdea-02012016“This lunch and dinner serving establishment has a fresh and modern take on an East Coast gastro pub. With American centered offerings boasting an emphasis on seafood and barbecue, Walrus + Carpenter blends Atlantic Ocean fare with a rich selection of meats to create an innovative and unique menu. Located in a historic building in downtown Bridgeport, the ambiance is casual, rustic, and warm. A large ornate bar runs down a sidewall of the shop, and brick feature walls, large arched windows, and dishes served on platters add to the building’s quaint atmosphere.”

Read more: VacationIdea.com

CTNews.com: September 26, 2015

WC-Press-CTNews-09262015Our own Vanessa Young talks the finer parts of bourbon with CTNews.

“Young seconds Schroeder’s analysis: saying that the appetite for craft bourbons springs from the same place as that for micro-brewed beers or even wines and coffees. But among whiskeys, bourbon has an especially strong appeal because of its frontier heritage, she says. It is the whiskey of pioneers.”

Read more:  CTNews.com